SERVES 6

1 portion ragu Bolognese

225g lasagne verde (green spinach lasagne)

Olive oil

Freshly grated Parmesan, to finish

For cream sauce

725ml cold milk

75g butter

50g plain flour

75ml double cream

Freshly grated nutmeg

Salt and freshly milled black pepper

METHOD

First butter a roasting tin (18 * 24cm).

Next make cream sauce by placing milk, butter and flour in thick-based pan.  Place over gentle heat and whisking continuously with balloon whisk until sauce comes to simmering point and thickens. Now with heat as low as possible, continue to cook sauce for 10 mins.

To cook lasagne, have ready large saucepan of boiling salted water with few drops of oil added.  Drop in half sheets (one at a time – approx 8).  If fresh pasta, cook for 3 mins until float to top – if dried, cook for about 8 mins – ensure they don’t overcook.  When cooked, transfer immediately, using fish slice, to bowl of cold water (prevents sticking).  Repeat process with remaining sheets.

Next sieve white sauce into bowl, beat in cream, season with salt, pepper and grate in 1/4 of a whole nutmeg.  Now spread about one quarter of ragu over base of prepared roasting tin.  Cover with approximately quarter of sauce, then arrange single layer of drained and dried lasagne over top.  Repeat process, finishing off with final layer of cream sauce.  Cover top with sprinkling of Parmesan and lasagne is ready for oven.  Can be prepared well in advance.  When required, bake in pre-heated oven at 180c for 30-35 mins.